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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Broadbeans in tomato sauce


Broadbeans make their appearance fleeting once a year in Spring. If you see them in the produce section and have no idea what to do with them, here's a simple Cypriot family recipe which my kids and I love:


  • 500g (approx) fresh broadbeans in their pods
  • 1 onion, diced
  • 2 garlic cloves, diced
  • 4 tablespoons tomato puree or tomato passata
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon white wine
  • 2 tablespoons butter
  • unrefined salt
  • cracked pepper


Peel the sides of the broad bean pods with a vegetable peeler to remove the tough stringy sides (this is critical otherwise you will have an unpalatable dish). 

Leaving the beans inside their pods, cut into approximately 2-3 inch lengths. Steam until soft. This will only take a few minutes.

To make the tomato sauce, sautee onions and garlic in butter in a large frying pan on low heat for approx 5 minutes or until soft and golden brown, stirring occasionally.

Add wine, vinegar and tomato puree and continue to cook for another few minutes stirring occasionally. 

Add beans to tomato sauce and stir gently to combine. Season well with salt and pepper.

This make a wonderful side dish! Kali Orexi (that's Greek for 'Good Appetite'!)